Nutrient Comparison: Valencia Oranges VS Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Valencia Oranges versus 5 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Valencia Oranges vs Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt:
- 5 ounces of Valencia Oranges have 2.3 times more Vitamin B1, 1.8 times more Vitamin B2, 4.9 times more Vitamin B9 and 13.9 times more Vitamin C than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- While 5 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain 3 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.6 times more Vitamin B6 than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges have insufficient amounts of Vitamin B3
- 5 ounces of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt have insufficient amounts of Vitamin B2
- Both Raw Valencia Oranges as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Valencia Oranges vs Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt:
- 5 ounces of Valencia Oranges have 1.9 times more Calcium and 1.5 times more Potassium than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- While 5 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain 3.8 times more Iron, 4.7 times more Manganese and more Sodium than Raw Valencia Oranges.
- Both Valencia Oranges and Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain similar levels of Copper, Magnesium and Water per five ounces.
- 5 ounces of Valencia Oranges lack sufficient amounts of Iron and Manganese
- Both Raw Valencia Oranges as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt lack sufficient amounts of Zinc in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Valencia Oranges have 1.8 times more Carbohydrate and 1.8 times more Fiber than Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt.
- While 5 oz of Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt contain 4.9 times more Omega 3 than Raw Valencia Oranges.
- 5 ounces of Valencia Oranges provide inadequate amounts of Omega 3
- Both Raw Valencia Oranges as well as Winter Squash, Spaghetti, Cooked, Boiled, Drained, Or Baked with Salt provide inadequate amounts of Energy, Omega 6 and Protein in five ounces.